Vietnamese Spring Rolls
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
12 springs rolls
-
Calories
103 kcal
-
Course
Appetizer
-
Cuisine
Asian, Vietnamese
Vietnamese Spring Rolls
Description
This recipe assembles ingredients including lettuce leaves, thin rice noodles, julienned carrots, red bell peppers, cucumber, fresh mint, and halved cooked shrimp wrapped in softened round rice paper wrappers. The rice papers become translucent after a brief dip in warm water, allowing easy rolling without tearing.
The accompanying nuoc cham sauce blends warm water, sugar, fish sauce, lime juice, garlic, and chili garlic sauce for a well-balanced, tangy, and mildly spicy dip. The peanut sauce combines hoisin, peanut butter, garlic, and warm water, optionally garnished with chopped peanuts, offering a thicker, creamy counterpart.
These spring rolls serve as a refreshing appetizer or light meal. They can be wrapped individually and refrigerated for up to two days, with a recommended rest at room temperature before serving to restore pliability and enhance flavors.
Detailed notes include alternate vinegar substitutions, brands for ingredients, shrimp poaching instructions, and tips for the choice of noodles and wrappers, enhancing preparation ease and authenticity.
Ingredients
For the nuoc cham:
- 1/2 cup water warm
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce or more to taste
- 2 tablespoons lime juice (see note 1)
- 2 cloves garlic minced
- 1 teaspoon Chili garlic sauce
For the peanut sauce:
- 1/2 cup hoisin sauce
- 1/4 cup peanut butter
- 2 cloves garlic minced
- 1/4 cup water warm
- peanut for serving, optional, chopped
For the spring rolls:
- 12 (12-inch) rice paper wrapper see note 2, round
- 12 butter lettuce stems removed, leaves
- 3 ounces cellophane noodles soaked in warm water for 15 minutes and drained (see note 3)
- 1 large carrot peeled and julienned
- 1 large red bell pepper stemmed, seeded, and julienned
- 2 small cucumber peeled and julienned, Persian
- 1 bunch mint stemmed, fresh
- 18 medium Shrimp peeled, deveined, and halved lengthwise (about 1 pound of 21 to 25 count shrimp, see note 4, cooked
Instructions
To make the dipping sauces:
- To make the nuoc cham, in a small bowl, whisk together warm water and sugar until the sugar is dissolved. Stir in garlic, fish sauce, lime juice, and chili garlic sauce. Yield: about 1 cup.
- To make the peanut sauce, in a small bowl, whisk together hoisin sauce, peanut butter, and garlic. Stir in warm water to thin to desired consistency. Sprinkle with chopped peanuts if desired. Yield: About 1 cup.
To make the spring rolls:
- Arrange all prepped ingredients to make the spring roll assembly easy and organized. Dampen a flat work surface with water (I usually dampen after every 2 to 3 rolls).
- Fill a large bowl or a wide skillet with hot water. Working with 1 rice-paper at a time, dip the round in warm water for 1 second. Lay wrapper on the damp flat work surface.
- On the bottom half of the moistened rice paper, add one lettuce leaf. Top with several strands of noodles and pieces of carrot, cucumber, and bell pepper. Top with fresh mint. Do not overstuff the rolls.
- Add 3 halved shrimp pieces about 1/2 inch above the vegetables, cut-side up (pink/orange side facing down or out).
- Starting at the bottom of the rice paper, begin to roll it upwards into a tight cylinder. Fold in the sides of the rice paper and continue to roll the rice paper and filling. Place the roll, seam side down, on a platter and cover with a damp kitchen towel.
- Repeat with remaining rolls, dampening the work surface as needed if it looks dry. The rolls can be held at room temperature for several hours before serving.
Notes
- Cellophane noodles are also called vermicelli; select thin varieties like Angel Hair for best texture.
- For lime juice substitutes in the nuoc cham, use 1 tablespoon rice or white vinegar though flavor will vary.
- Rice paper wrappers become pliable and translucent after a quick dip in warm water; Blue Dragon is a common brand.
- To poach shrimp, cook in salted water until they turn pink and firm, then cool in ice water before halving.
- This recipe yields 12 spring rolls, serving six people with two rolls each.
- Store wrapped spring rolls in plastic wrap in the refrigerator for up to 2 days; allow 30 minutes at room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12springs rolls
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 2 rolls | |
| Calories | 103kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 472mg | 20% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1953IU | 39% |
| Vitamin C | 20mg | 22% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
